Pad Thai Fried Rice & Cilantro Thai Chicken

I think I’ve made this meal 3 times in the last month, because it’s beyond good!  I have a weakness for Thai food, especially Thai food infused with citrus…and then you add some salty peanuts and cilantro on top and I’m sold!

This dish is extremely flavorful with crisp, clean flavors. It’s one of those dishes that are so good you need to stop yourself from hunching over your plate while shoveling it in!

Cook’s Note: This recipe calls for Ponzu (pictured below), which is basically soy sauce infused with citrus juices. I have personally fallen in love with the product and now prefer it over soy sauce. If you don’t have Ponzu on hand or can’t find it at your local grocer (I found mine at Food Lion, and also noticed that my local Target carries it), then you can substitute it for soy sauce. 

If you want to add some veggies to this dish, add some bean sprouts atop the rice after you take the rice off of the heat to steam.

Pad Thai Fried Rice & Cilantro Thai Chicken

 

Ingredients:

2 C Jasmine rice, uncooked
2 T brown sugar
2 T fresh lime juice, plus wedges for serving
3 T Ponzu (*see Cook’s Note above)
1-2 t Sriracha Chili Sauce
2 t vegetable oil
3 green onions, white and green parts, separated and thinly sliced
1 garlic clove, minced
2 large eggs, light beaten
1/2 C fresh cilantro, chopped
1/4 C chopped roasted, salted peanuts

Directions:

Cook the Jasmine rice according to the package, fluff and set aside.

While the rice is cooking make the sauce, whisk together brown sugar, lime juice, Ponzu, and Sriracha Chili Sauce in a small bowl. Set aside.

In a Wok or deep, large skillet (like this one), heat oil over medium-high heat. Add the whites of the green onions and garlic and cook, stirring constantly, until fragrant (about 30 seconds).

Add the eggs and cook, scramble until the eggs are almost set (they should still be a little wet), about 30-60 seconds. Transfer egg, onion and garlic mixture to a small bowl.

Next add the fluffed rice, the green parts of the onions, and sauce to the skillet. Cook, tossing/stirring constantly until the rice is well coated with the sauce (about 1-2 minutes). Add the egg mixture and toss to coat, breaking up the eggs gently as you go.

Serve the rice with lime wedges, and topped off with chopped cilantro and peanuts.

Serves 4

Source: A Food, Folks and Fun Original

Cilantro Thai Chicken

Ingredients:

2 garlic cloves, coarsely chopped
1/2 C cilantro
2 T soy sauce or Ponzu (*see Cook’s Note above)
1 T toasted sesame oil

4 boneless skinless chicken breasts, or 8-10 boneless skinless chicken tenders

Directions:

To make the marinade place the garlic, cilantro, soy sauce or Ponzu, and sesame oil in a food processor and process until smooth.

Pour marinade over chicken breast and let flavors sink in for 30-60 minutes in the refrigerator.

Prepare your grill or broiler. Cook until temperature registers 165F on the meat thermometer. Let the chicken breasts rest for 5 minutes before serving, this prevents the meat from drying up.

Serves 4

Source: adapted from Artsy-Foodie

Sausage and Peppers Pasta

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I heart sausage and peppers! I grew up in New England where amazing “mom & pop” Italian restaurants were oh so prevalent. No matter which restaurant I was at, my most favorite item to order was  Sausage and Peppers—whether it be on a grinder or over pasta (Note to self: make the grinder version ASAP!).  Since moving away from New England I have a new-found appreciation for the amazing Italian food that was readily available there, because in all the places I’ve lived since (Utah, New Mexico, South Korea, Virginia, and now Arizona) nothing compares.

This recipe is my attempt at a “quick & easy” version of the classic. I love it and it hits to spot for my Sausage & Peppers cravings.

Cook’s Note: I get a lot of questions from readers about what kitchen equipment and specific ingredients I use in recipes. I will try to list any specific ingredients & specific/super helpful kitchen equipment before each recipe. I hope this helps! J
Here’s specific equipment and/or ingredients I used in this recipe:
Large, deep skillet

Sausage & Peppers Pasta

Ingredients:

2 T olive oil
3 garlic cloves, minced
1 1/2 lbs hot and/or sweet Italian sausage (I used a combination of both),
    cut into 1-inch pieces
2 large green bell pepper, cut into strips
1 large onion, sliced
1 14 1/2-ounce can tomato sauce
1 1/2 C grape or cherry tomatoes, halved lengthwise
1 T dried basil, (crumbled or chopped if not done so already)
1 t dried oregano, (crumbled or chopped if not done so already)
1 t fennel seeds
Salt and pepper to taste

16 oz penne pasta, cooked as per manufacture’s direction

Shredded Mozzarella or Parmesan for serving


Directions:

Heat oil in a large, deep skillet over medium heat. (I used this one.)

Add the sausage and cook until brown, about 8 minutes. Add the garlic and sauté until golden brown, about 1 minute. Add the peppers and onion and cook until tender, stirring occasionally, about 4-6 minutes.

While the peppers and onions are cooking, in a medium bowl add the tomato sauce, halved, tomatoes, basil, oregano, and fennel—mix until just combined. Once the peppers and onions are just tender, add the tomato mixture to the pan and season with salt and pepper. Cover and simmer for 8 minutes. Uncover the mixture and cook for an additional 2 minutes.

Pour the sausage, peppers, and tomato mixture over the cooked penne pasta. Top with mozzarella or parmesan cheese and serve!

Makes 6-8 servings

Source: a Food, Folks & Fun original!

I’m linking this post up at:
Metamorphosis Monday, Menu Plan Monday , Skip to My Lou, Tip Me Tuesday, Today’s Creative Blog

Philly Cheesesteak Sloppy Joes

This is a great weeknight meal because it’s quick & easy and not to mention yummy, too! The flavor profile was right on—tasted just like a Philly Cheesesteak with not nearly as much work. The cheese sauce in itself was delicious, and would make a superb queso dip…maybe by adding some green chilies and diced tomatoes.

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Philly Cheesesteak Sloppy Joes

Ingredients:

1 T olive oil

1 lb ground beef
1 large onion, chopped
1 green bell pepper, chopped
2 T steak sauce
1 C beef stock
Salt and ground black pepper to taste

4 dinner rolls

For the Cheese Sauce:

1 T butter
1 T flour
1 C milk
1 C provolone cheese, shredded

Directions:

Add oil to a large skillet and let it preheat over medium-high heat. Add the ground beef and brown, about 5-6 minutes. Add the onion and bell pepper and cook another 3-4 minutes, until the vegetables start to get tender. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a simmer and cook about 2 minutes.

Split open rolls and remove most of the soft insides, leaving a bed to hold the meat mixture. Toast the rolls and set aside.

For the Cheese Sauce:

While the meat is cooking, melt the butter in a medium saucepan over medium-high heat. Whisk in the flour and cook about 1 minute. Whisk in milk, bring up to a simmer and let thicken, about 2 minutes. Turn off heat and stir the cheese until melted.

To Serve:

Place a scoopful of the meat mixture onto the bottom of the rolls, then top with the cheese sauce and replace the top of the roll.


Source: Adapted from Chef in Training








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Chicken Pie

Yum, yum, and YUM! This is some serious comfort food! I had never heard of chicken pie until an Oprah episode, so when I saw this recipe in Cook’s Country I knew I had to try it!

Mmm Hmm!

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I made this chicken pie for my hubby and he LOVED it—so much that while he was still in the process of eating it he asked “when are you making this again?” Luckily I had a hunch he’d love this pie so I made two of these pies at the same time and froze one for later! I really do suggest making two of these pies at a time and freezing one for later because this is a time consuming recipe, but when you make two at once, it only takes a few extra minutes.

Cook’s Note: If you do make two and freeze one for later, prepare the pie that is to be frozen up until it needs to go into the oven. Double wrap the pie in plastic wrap and then with foil. When you want to bake the pie, take it out of the freezer and allow it to come to room temperature before placing in the oven (I took mine out of the freezer in the morning and it was ready to be popped in the oven in time for dinner).

I get a lot of questions from readers about what kitchen equipment and specific ingredients I use in recipes. I will try to list any specific ingredients & specific/super helpful kitchen equipment before each recipe. I hope this helps! J

Here’s specific equipment and/or ingredients I used in this recipe:
9-inch Pie Plate
Adjustable Rolling Pin
Silicone Pastry Mat
Cook’s Country Magazine

My unbaked Pie

The finished product--so pretty!

Moravian Chicken Pie

Ingredients:

For the Crust:

1/2 C sour cream
1 egg, lightly beaten
2 1/2 C all purpose flour
1-1/2 t salt
12 T cold, unsalted butter, cut into 1/2-inch pieces

For the Filling:

2 (10- to 12-ounce) bone-in split chicken breasts, trimmed and halved crosswise
3 (5- to 7-ounce) bone-in chicken thighs, trimmed
Salt and pepper
1 T vegetable oil
3 C low-sodium chicken broth
1 bay leaf
2 T unsalted butter
1/4 C all-purpose flour
1/4 C half-and-half
1 large egg, lightly beaten

Directions:

For the Crust:

Stir together sour cream and egg in small bowl, set aside.

Process flour and salt in food processor briefly. Add butter, a few pieces at a time, and pulse until the butter is pea-sized.

Add sour cream mixture to flour mixture, half at a time, pulsing after each addition until combined. Mixture should start to form into a dough about 10 pulses after final addition.

Transfer to floured surface and knead briefly, just until dough comes together. Divide in two and form each half into 4-inch disk. Wrap each in plastic and refrigerate at least one hour.

After chilling, remove 1 dough disk from refrigerator and let sit 10 minutes, then roll into 12-inch round on a lightly floured surface. Transfer to 9-inch pie plate.

Roll second disk of dough, and transfer to parchment-lined sheet. Cover both and return to refrigerator for 30 minutes.

For the Filling:

Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Cook chicken until browned all over, about 10 minutes; transfer to plate. Pour fat (you should have 2 tablespoons) into small bowl; reserve. When chicken is cool enough to handle, remove and discard skin. Add broth, chicken, and bay leaf to now-empty pot and bring to boil. Reduce heat to low and simmer, covered, until breasts register 160 degrees and thighs register 175 degrees, 14 to 18 minutes. Transfer chicken to bowl. When chicken is cool enough to handle, shred into bite-size pieces, discarding bones. Pour broth through fine-mesh strainer into second bowl and reserve (you should have about 2¾ cups); discard bay leaf.

Adjust oven rack to lowest position and heat oven to 450°F. Heat butter and reserved fat in now-empty pot over medium heat until shimmering. Add flour and cook, whisking constantly, until golden, 1 to 2 minutes. Slowly whisk in 2 cups of reserved broth and half-and-half and bring to boil. Reduce heat to medium-low and simmer gravy until thickened and reduced to 1¾ cups, 6 to 8 minutes. Season with salt and pepper to taste. Combine 1 cup gravy with shredded chicken; reserve remaining gravy for serving.

Transfer chicken mixture to dough-lined pie plate and spread into even layer. Top with second dough round, leaving at least 1/2-inch overhang all around. Fold dough under itself so that edge of fold is flush with outer rim of pie plate. Flute edges using thumb and forefinger or press with tines of fork to seal. Cut four 1-inch slits in top. Brush pie with egg and bake until top is light golden brown, 18 to 20 minutes. Reduce oven temperature to 375°F and continue to bake until crust is deep golden brown, 10 to 15 minutes. Let pie cool on wire rack for at least 45 minutes.

When ready to serve, bring remaining ¾ cup reserved gravy and remaining ¾ cup reserved broth to boil in medium saucepan. Simmer over medium-low heat until slightly thickened, 5 to 7 minutes. Season with salt and pepper to taste.

Serve pie with gravy.

Source: Cook’s Country December 2011/January 2012 issue

 

I’m linking this post up at:

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Sausage Jambalaya

I don’t know about you, but the New Year seems to be just as busy as the holidays for me. I’m busy making, breaking, and re-making New Year’s resolutions. So, when I’m crunched for time I like to utilize my slow cooker for dinners. This recipe was fantastic, easy to put together, and healthy to boot!

Sausage Jambalaya

Ingredients:

12 oz cooked andouille sausage or cooked kielbasa

1 pint mini sweet peppers or 2 large yellow and/or orange bell peppers

1  15 oz can red kidney beans, rinsed and drained

1  14.5 oz can fire-roasted diced tomatoes

1 C chopped celery (about 2 stalks)

Rice for serving (I like brown rice with this dish)

Some of the celery leaves, chopped for garnish (optional)

Directions:

Slice sausage into 1-inch chunks. Halve, stem, and seed the mini peppers. If using large peppers, stem, seed, and coarsely chop.

In a 3 ½ - 4 quart slow cooker combine the sausage, peppers, drained beans, undrained tomatoes, and celery.  Cover and cook on HIGH for 2 hours or on LOW for 4 hours. Stir before serving.

Serve over rice and top with chopped celery leaves (optional).

Makes 4 servings

Source: from Better Homes and Gardens, December 2011

I’m linking this post up at:
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Day 4 of 12 Days of Christmas Fun: Cranberry-Pecan Chicken Salad

♪♫ On the 4^th day of Christmas Food, Folks, and Fun gave to me…♪♫

Cranberry-Pecan Chicken Salad

CHRISTmas Subway Art Printable

Thick & Chewy Chocolate Peppermint Cookies

Christmas To-Do List Printables

I am a part of a fabulous group of ladies called “The Craft Addicts”. We recently put on a crafting event and I made some of the food for it. Among the things I made was this chicken salad recipe and it was a hit! A lot of people gave me compliments, and I think it’s the perfect recipe for a holiday luncheon. I served it on sliced croissants from Costco.

Cranberry-Pecan Chicken Salad

Ingredients:

4 -12.5 oz can of chicken, drained (I get mine from Costco)

2 t olive oil

Salt to taste

Pepper to taste

¼ C Miracle Whip

¼ C Non-Fat, Plain Greek Yogurt (I like the FAGE brand from Costco)

½ C cream or whole milk

2 t poppy seeds

1 C celery, chopped

1 T butter

½ C chopped pecans

1 C dried Cranberries

Directions:

Heat a non-stick skillet over medium high heat with 2 teaspoons of olive oil. Drain the chicken and cook in skillet until all the pink is gone (you may have to do this in batches depending on how big your skillet is).  Place cooked chicken in a large bowl and season with salt and pepper to taste. Cover and refrigerate until cool, about 1 ½-2 hours.

In a small bowl, mix Miracle Whip, Greek yogurt, cream/milk, and poppy seeds until combined. Pour the mixture over the chicken and season to taste with salt and pepper again. Add in the chopped celery and mix until well combined. Cover and refrigerate for at least 2 hours.

In a small pan over medium heat, melt the butter. Add the nuts and stir them often until they are toasted, about 4 minutes (they should be a little more than lightly browned and you’ll begin to smell them).

Add the toasted nuts and dried Cranberries just before serving, and mix until combined. Serve with split croissants.

Makes about 8-10 servings.

Source: A Food, Folks, and Fun original!  

I’m linking this post up at:
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Fresh Tomato Tart with Basil-Garlic Crust

Yum, Yum, and YUM! This is summer in a tart. I absolutely LOVED this recipe. The crust is what made it for me...I had never thought to put fresh herbs in my crust before and it is sheer genius! This recipe is a must-try--it was easy to make and restaurant-quality!

Fresh Tomato Tart with Basil-Garlic Crust

I didn’t alter the recipe any, so head on over to Taste & See for the recipe!

I’m linking this post up at:
Metamorphosis Monday
Menu Plan Monday
Skip to My Lou
Tip Me Tuesday
Today’s Creative Blog

Honey Dijon Chicken Tenders with Zucchini Rice

This was such an amazingly delicious and easy dinner. From start to finish it took all of 30 minutes! The honey mustard mixture you dip the chicken into before breading is so tasty…I think the next time I make it I’ll use a vegetable puree instead of the mustard just to add some extra vitamins and nutrients. The zucchini rice is SO delicious, so be sure to make more than you think you’ll need—trust me on this one!

Honey Dijon Chicken Tenders with Zucchini Rice

I didn’t alter the recipe at all, so head on over to The Comfort of Cooking for the recipe!

I’m linking this post up at:
Metamorphosis Monday
Menu Plan Monday
Skip to My Lou
Tip Me Tuesday
Today’s Creative Blog

Balsamic Strawberry Pizza with Chicken, Sweet Onion & Bacon

While living in Crystal City, Virginia, my husband and I would frequently go out to eat. There was a plethora of amazingly diverse restaurants within walking distance to our apartment and it would have just been wrong to not try them out.  ;) But the main reason we’d go out so often was because I worked late almost every night (P.S. It’s an urban myth that teachers work only from 9-3).  By the time I got home it would usually be 7 or 8 PM and I wouldn’t feel like cooking—especially when I was pregnant! One restaurant we would go to periodically was California Pizza Kitchen (CPK) and there was one visit in particular to CPK that I will never, ever forget!

It was the Friday after winter break so it was especially hard getting back into the swing of things, and at the time I was also 6 months pregnant. I had just gotten home late (again) from work and there was no way I was about to stand on my swollen, pregnant feet to make dinner. So naturally we decided to go out. I suggested CPK because it was relatively close (only about 150 yards from our apartment) and they had that yummy Spinach-Artichoke Dip I was craving. We leisurely walked to CPK, hand-in-hand while discussing our day/week. Once we were seated at the restaurant I suggested we share an appetizer and an entrée (something we did quite frequently), I then proceeded to say I was pregnancy-craving the Spinach-Artichoke Dip so I’d pick the appetizer and he could pick the entrée. Without skipping a beat Curtis looked me square in the face and said “No”.

………………Whaaaaat?!?!?!?!?........................

I was like a deer in the headlights! I proceeded to turn and look all around because surely Curtis didn’t say no to me! To date he had said no to me maybe 2 other times…and certainly never while I was pregnant! But I was mistaken, he definitely said no! Once I was able to pick my chin up off of the table and gather my thoughts I probed him for answers. As it turns out, Curtis had just finished his first week of Professional Negotiations and was testing out some techniques he had learned on me…so not cool to do to a pregnant lady! (And to set the record straight, we ended up ordering the Spinach Artichoke Dip and 2 entrees and left with a lot of leftovers.)

Anyhow, this Strawberry Chicken Pizza totally reminds me of something you’d get at CPK (and the unforgettable “no” I received from my hubby while there). The combination of flavors is so right-on and delicious. To speed up the pizza-making process, I suggest picking up a dough ball from your local supermarket. I picked mine up at Safeway, and I know other stores like Trader Joes and Whole Foods sells them as well.

Balsamic Strawberry Pizza with Chicken, Sweet Onion & Bacon

Ingredients:

For the Sauce:

½ C strawberry jam or preserves

¼ C balsamic vinegar
1 t sriracha chili sauce, or any other chili sauce(chipotle would be yummy)

For the Rest of the Pizza:

1 ball pizza dough, your favorite recipe or on purchased form the store
1 C diced or shredded chicken breast, from rotisserie chicken or left over chicken of any kind
½ C bacon, cut in 1 inch pieces, cooked until crispy and drained

½ C thinly sliced sweet onion
12 ounces shredded Italian blend cheese
¼ C fresh cilantro, finely chopped
¼ C fresh strawberries, diced

Directions:

Place pizza stone or an inverted sheet pan on middle rack of oven. Preheat oven to 450 degrees.

Place balsamic vinegar in a small saucepan. Bring to a boil, then reduce heat and simmer 4-5 minutes, or until reduced to half the original volume and the mixture is thick and syrupy. Add strawberry preserves and sriracha chili sauce and mix well. Set aside to cool.

Pat or roll out pizza dough on a lightly floured surface to approximately a 14 inch circle. Place a piece of parchment paper, slightly larger than your dough on a pizza peel or an upside down sheet pan. (The parchment paper will make your transfer of the pizza to the oven so much easier!) Sprinkle parchment paper lightly with cornmeal. Fold dough in quarters and place on parchment paper, then unfold.

Combine chicken with 2 tablespoons of the balsamic-strawberry mixture and mix to coat all chicken with sauce. Pour rest of sauce onto pizza dough and spread to cover. Leave a 1 inch border all around the edge.

Place about 3/4 of the cheese on top of dough and spread to cover sauce evenly. Scatter chicken, bacon and sweet onion over cheese to distribute evenly. Scatter remaining cheese over this layer.

Slide parchment paper with pizza on top onto stone or cookie sheet. Bake for approximately 8-10 minutes or until cheese is bubbly and crust is golden brown. Watch carefully, at this temperature it is easy to burn the pizza!

Remove from oven and let cool slightly, 1-2 minutes. Sprinkle with chopped cilantro and fresh diced strawberries.

Source: Adapted from this recipe

I’m linking this post up at:
Metamorphosis Monday
Menu Plan Monday
Skip to My Lou
Tip Me Tuesday
Today’s Creative Blog

Basil Spaghetti with Breadcrumb-Topped Tomatoes

I made this for dinner last week and since I’ve made it two more times! It is SO easy and SO delicious; to me this is summer on a plate! Home-grown basil and tomatoes would send this dish over the edge! I think this recipe would be a great way to dress up eggplant, too. I’ll have to try that soon and let you all know how it went!

The beautiful tomatoes...I can seriously eat them on their own!

Basil Spaghetti with Breadcrumb-Topped Tomatoes

I didn’t make any adaptations to this recipe, so head on over to Circle B Kitchen for the recipe!

I’m linking this post up at:
Metamorphosis Monday
Menu Plan Monday
Skip to My Lou
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Hawaiian Grilled Chicken & Coconut Rice

Recently we celebrated my mom’s 60^th birthday by having a luau-themed murder mystery dinner. I picked up a murder mystery kit at a local games store and it included everything that was needed for the game: the premise, character descriptions with costume ideas, scripts, evidence cards, etc. It was SO much fun!

So, to match the theme of the party I decided to make Hawaiian grilled chicken with coconut rice. Both dishes were amazing, especially the coconut rice…it was so easy to make and so yummy!

My fam all dressed up as their characters for the murder mystery dinner.

Hawaiian Grilled Chicken & Coconut Rice

For the Chicken

Ingredients:

3 pounds boneless skinless chicken thighs (I didn’t have thighs on hand

   so I used breasts)

2 C soy sauce (I used Kikkoman’s low sodium, if you use the original, then

   do 1 ½ C soy sauce and 2 ½ C water) )

2 C water

1 1/2 C brown sugar
1 bunch of green onions, chopped (reserve some for garnish)
1/4 C of a white onion, chopped
1/2 t minced garlic
1 t of sesame oil
1 (13.5 oz) can coconut milk

Directions:

Trim chicken thighs of any visible fat. Mix soy sauce, water, brown sugar, onions, garlic, sesame oil, and coconut milk in a large bowl. Add the chicken and marinade for at least 4 hours or overnight to make sure the flavor gets infused.

Grill chicken at a low heat so that the marinade does not burn for 5-7 minutes per side or until done. If you do not have a grill you can use a indoor grill pan.

Garnish with sliced green onions and serve.

For the Rice

Ingredients:

Your favorite rice (Basmati, Jasmine, long-grain, etc)

Coconut milk

Water

Toasted Coconut (optional)

Directions:

Basically you follow the direction on your rice package, but replace ½ the water with coconut milk. Garnish the toasted coconut.

Source: adapted from The Girl who Ate Everything

I’m linking this post up at:
Metamorphosis Monday
Menu Plan Monday
Skip to My Lou
Tip Me Tuesday
Today’s Creative Blog

Layered Mediterranean Ravioli Salad w/ Parmesan & Herbed Bread

I was so excited when I was contacted to take part in Pasta Prima’s “Reinventing Ravioli” promotion. The idea essentially is to toss the sauce and come put with a new way of eating ravioli. To help in the process, Pasta Prima sent me 3 of their fresh ravioli varieties: Butternut Squash, Organic Spinach & Cheese, and Grilled Chicken and Mozzarella. All were completely delicious, but the Chicken and Mozzarella ones inspired me straightway to make this recipe!

I absolutely love this recipe. It’s the perfect marriage between pasta and antipasto salad. The ravioli are perfect in it; they make the salad so filling and they really round out the Mediterranean vibe I’m going for! I think this salad would be awesome for summer entertaining and could easily be made in advance, because the longer you let the salad sit in the fridge the better it gets.

The yummy ravioli I used for this recipe.

The cutest sous chef ever!

Layered Mediterranean Ravioli Salad w/ Parmesan & Herbed Bread

Ingredients:

For the Salad

1 package (8 ounces) Pasta Prima Grilled Chicken & Mozzarella Ravioli

5 T of your favorite Greek or Italian dressing, divided

1 1/2 cups cherry tomatoes, cut in half

1 1/2 C crumbled feta cheese, divided

1/2 medium red onion, thinly sliced

1/2 C chopped fresh basil, divided

1 1/2 C sliced cucumbers

1 can (about 14 oz) artichoke hearts, drained, rinsed and quartered (about 1 1/3 cups)

1 C Kalamata olives, pitted and roughly chopped

1 can (15 oz) garbanzo beans, rinsed and drained

Ground black pepper

For the Bread

1 loaf (about 14) rustic French bread from the bakery/grocery store

4 T butter, softened

Parmesan & Herb Packet from the Pasta Prima Raviolis

Directions:

For the Salad

Prepare the ravioli according to package directions; rinse in cold water then drain well. Place the ravioli in a bowl and add 2 tablespoons of the salad dressing; toss very gently to coat.

Place the tomatoes in large glass serving bowl; drizzle with 1 tablespoon salad dressing. Top with half the raviolis, the feta cheese, red onion, cucumber and half the basil. Drizzle with the remaining 2 tablespoons salad dressing and top with the remaining ravioli, artichokes, garbanzo beans, olives, and the remaining feta cheese and basil.

Cover the salad and refrigerate for at least 1 hour before serving. Season with freshly ground pepper and serve.

For the Bread

Preheat the oven to 400°F.

Cut the loaf of bread in half length-wise. Spread the softened butter evenly over the bread and sprinkle it with the contents of the Parmesan & Herb packet from the raviolis.

Bake until golden brown, about 10 minutes. Let the bread cool for 2 minutes, slice and then serve.

Makes 6-8 servings.

Both recipes are a Food, Folks, and Fun original!